Egg Foo Yung For 2 With Oriental Sauce Recipes

EGG FOO YUNG II

Steps:

• Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together.
• Heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside.
• To Make Sauce: Dissolve the bouillon in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heat. Add cold water and cornstarch and stir until thick and smooth. Serve with Egg Foo Yung.

EGG FOO YUNG (FOR 2) WITH ORIENTAL SAUCE

Steps:

• FOR OMELETS:.
• In a medium bowl, beat the eggs with water and soy sauce.
• Stir in bean sprouts, mushrooms and green onions; mix well.
• Spray an 8-inch non-stick skillet with cooking spray, and heat skillet over medium heat.
• Pour in approximately one fourth of the egg mixture.
• As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath.
• Cook until bottom is set and beginning to brown, and top is almost set, then slide onto a plate.
• Flip over (uncooked side down) back into skillet and cook until eggs are done in the middle, about 1-2 minute.
• Slide onto a serving plate, keeping warm.
• Repeat procedure to make 2-3 more omelettes, stacking them on serving plate when done.
• Cut omelets into wedges and serve with warm Oriental Sauce.
• FOR ORIENTAL SAUCE:.
• Combine all sauce ingredients in a small pan and heat to a boil, stirring constantly.
• Boil for 1 minute; serve hot.

EGG FOO YUNG WITH MUSHROOM SAUCE

Steps:

• Thinly slice green onion, and reserve 1 tablespoon of the top for garnish. Stir the remaining onion into the egg along with the bean sprouts and 1 tablespoon of soy sauce.
• Heat 1 tablespoon of peanut oil in a large nonstick skillet over medium-high heat until hot. For each pancake, drop 1/4 cup of egg mixture into the hot oil. Cook until the bottoms are set, 1 to 2 minutes, then turn over and continue cooking for another 1 to 2 minutes until cooked through. Transfer to a warm serving plate while you make the remaining pancakes.
• Heat the remaining 1 tablespoon of peanut oil in the skillet and cook the mushrooms with the remaining 2 tablespoons of soy sauce until the mushrooms are soft, about 3 minutes. Dissolve the cornstarch in the broth, stir into the mushrooms, and cook until thickened. To serve, pour the sauce over the egg foo yung pancakes, and sprinkle with the reserved onion.

EGG FOO YUNG

Steps:

• Season the eggs and beat in the five spice powder, if using.
• In a wok or large frying pan, heat one tablespoon of the oil and when quite hot, pour in the egg.
• Cook rather like an omelette, pulling the mixture away from the sides and allowing the rest to slip underneath.
• Cook the egg until firm and then tip out.
• Chop the'omelette' into small strips.
• Heat the remaining oil and stir-fry the onion, garlic, pepper and bean sprouts for about 2 mins.
• ,stirring and tossing continuously.
• Mix in the cooked rice and heat thoroughly, stirring well.
• Add the soy sauce and sesame oil then return the egg and mix in well.
• Serve immediately, piping hot.

EGG FOO YUNG WITH CHINESE BROWN SAUCE

Steps:

• Mix all ingredients for sauce in small pan.
• Cook, stirring constantly until thickened.
• Set aside but keep warm.
• Beat eggs in large bowl.
• Add all other ingredients.
• Drop by spoonfuls into hot oil, cook on both sides to brown.
• Drain well on paper towels.
• Serve with sauce.

EGG FOO YUNG

Steps:

• Beat eggs.
• Heat skillet with 2 tablespoons oil.
• Add green onions, water chestnuts, bean sprouts, soy sauce, oyster sauce, salt and pepper to the eggs.
• Pour 1 ladle of egg mixture into pan, pushing eggs back into center of egg mixture.
• Flip over and brown other side.
• EGG FOO YUNG SAUCE:.
• Meanwhile, make sauce. In another saucepan, cook beef broth, oyster sauce, soy sauce and corn starch together until thickened, stirring occasionally.

EGG FOO YONG WITH SAUCE

Steps:

• In a small saucepan, combine the cornstarch, sugar and ginger. Stir in broth until smooth. Add soy sauce and sherry or apple juice. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from the heat; set aside., In a bowl, combine egg substitute and onions; let stand for 10 minutes. Add bean sprouts, water chestnuts, mushrooms, salt and Chinese five spice; mix well. , In a nonstick skillet, heat the oil. Drop batter by 1/4 cupfuls into oil. Cook until golden brown, about 2 to 2-1/2 minutes on each side. Serve with sauce.

EGG FOO YOUNG

Steps:

• In a skillet over medium heat, heat sesame oil and lightly fry the onions, celery and sprouts. Stir in cornstarch and add shrimp, soy sauce and salt. Stir until well blended. Remove from heat and transfer to a bowl.
• Return the pan to the heat, and add the beaten eggs. Fry the eggs while stirring gently. Return the vegetable and shrimp mixture to the pan while the eggs are still liquid. Finish frying until eggs are fully cooked.

EGG FOO YUNG SAUCE 1

Steps:

• Heat stock; then stir in salt and soy sauce.
• Meanwhile blend cornstarch and cold water to a paste.
• Then stir in to thicken.
• Spoon sauce over each omelet; or serve hot in a side dish as a dip.
• VARIATIONS--------.
• In step 1, add to the stock 1/4 teaspoon sugar, a dash of pepper, and either 1 Tablespoon peanut oil or a few drops of sesame oil.
• Or add 1 Tablespoon oyster sauce (omit the salt).
• Or add 1 Tablespoon catsup and/or 2 teaspoons sherry (increase soy sauce to 1 Tablespoon).
• Omit soy sauce in step 1, and add it instead to step 2, increasing it to 1 Tablespoon and blending it with the cornstarch.
• Also blend in 1 teaspoon molasses or dark corn syrup.
• Omit the water.

EGG FOO YUNG

Steps:

• Whisk together broth, oyster sauce, ketchup, soy sauce, vinegar, cornstarch, and a pinch of salt in a small heavy saucepan. Bring to a simmer, whisking occasionally, and simmer 2 minutes. Remove from heat.
• Chop scallions, separating white parts and greens.
• Beat eggs in a bowl with sesame oil and 1/4 tsp each of salt and pepper.
• Cook white scallion, mushrooms, sprouts, and 1/4 tsp salt in vegetable oil in a 10-inch nonstick skillet over medium-high heat until any liquid has evaporated, about 5 minutes. Add shrimp and half of scallion greens, then pour in eggs and cook, stirring occasionally, until eggs are just cooked but still slightly loose. Cover skillet and cook until eggs are just set, about 3 minutes.
• Serve sprinkled with remaining scallion greens. Serve sauce on the side.